Mike's Pan Fried Codfish
Ingredients
Main
Sauce
Instructions
- 1
In a small skillet, combine shallot, wine and lemon juice. Set over high heat, bring to boil, and simmer until liquid is reduced to 1/2 cup (about 10 minutes).
- 2
Remove liquid from heat, whisk in butter, capers, 1/2 tsp salt, pinch of pepper and 3/4 of the herbs. Set aside and keep warm.
- 3
Heat large frying skillet over medium-high heat. Add 6 Tbsp sauce.
- 4
Season both sides of fillets with remaining 3/4 tsp salt and pinch of pepper.
- 5
Arrange fillets and lemon/lime slices in skillet; sprinkle with some of the herbs.
- 6
Cook until fillets are golden, about 4 minutes on first side.
- 7
Turn, sprinkle with remaining herbs and cook until fish is cooked through (about 3 minutes).
- 8
Remove cooked fish to serving plate(s). Drizzle remaining sauce over top and sprinkle almonds as garnish.
💡 Cook's Notes
For crusting/breading, use Panko crumbs or Italian seasoning crumbs (not "crackers"). **Fish options:** Can be codfish, sole, sea bass, or flounder. **Herb options:** Any combination of parsley, sage, rosemary and thyme, tarragon, chives, chervil, and dill.
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